soup


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Related to soup: vegetable soup, chicken soup

soup,

liquid food in which different kinds of solid food have been cooked, e.g., meat, fish, fowl, vegetables, cereals, or fruit. Many soups are peculiar to certain localities, e.g., the pot-au-feu of France, the borscht of Russia, the mutton broth of Scotland, the minestrone of Italy, and the chowders of various seacoast places. Broth is a thin soup of meat or shellfish liquor, sometimes with cereals added, as in barley broth. Clear soups, made from a rich meat stock, include consommé (beef, veal, or fowl) and bouillon (beef or chicken). A clear soup with finely shredded vegetables added is a julienne soup. Thick soups include vegetable soups made with stock and vegetables (as in pot-au-feu) or with milk and flour (cream soups) or by cooking fish and vegetables in water as for a chowderchowder,
stew of fish or shellfish with potatoes, onions, and pork (usually salt pork), thickened with crumbled hard bread. The name chowder seems to have originated from the French word chaudière (a large heavy pot used by fishermen to cook soups and stews).
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. A puree differs from a cream soup in that it is thickened with pulp, usually of a vegetable; sometimes, particularly when made with fish, it is called a bisque. Gumbo is either vegetable or meat soup thickened with okra. Stock, the basis of a great many soups, is made by placing lean meat, bones, fowl, fish, or vegetables in cold water, simmering in a covered pot, skimming, straining, and removing the fat. Bones supply marrow and gelatin. The bones of old animals are much richer in marrow and gelatin than those of young ones. Stock is either white or brown; for white, fowl or veal is used; for brown, beef and beef bones or beef combined with veal are used. Jellied soups, served as appetizers in hot weather, may be made from stock or from strained vegetable juices with the addition of gelatin. Gazpacho, the cold soup of Spain, is made of cucumbers, tomatoes, onions, peppers, and seasonings in a base of tomato juice. Soups vary widely as to dietary value. The clear, delicately seasoned ones are important as appetizers and appetite stimulants, while the more substantial ones, like chowders, form, with the addition of bread, a one-dish meal.

soup

1. Informal a photographic developer
2. a slang name for nitroglycerine
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References in classic literature ?
Then he looked about for something to pour the soup into; Dantes' entire dinner service consisted of one plate -- there was no alternative.
You must be a witch, Cat- skin,' said the cook; 'for you always put something into your soup, so that it pleases the king better than mine.
The mess stewards had found their fireless heating arrangements intact, and there was hot cocoa for the officers and hot soup for the men.
When I remember that I was once an apprentice at a pastry-cook's--when I think of the gallons of turtle-soup that this hand has stirred up in a jolly hot kitchen--and when I find myself mixing bones and hot water for soup, and turning into ice as fast as I can; if I wasn't of a cheerful disposition I should feel inclined to grumble.
Hush, dear," said the little girl, trying to comfort him; "we don't any of us want to be soup.
The Major put down his pen for the second time, and regretfully dismissed from his mind Madame Mirliflore and the autumn soup.
But Nelson pulled his bandaged hand, bullet-perforated, out of its sling, and, held by us, wept and roared his Berserker belief that he could lick Soup Kennedy one-handed.
put in Jacquotte, who had removed the soup with Nicolle's assistance.
Already several of the guests were lying down in the dishes, and the soup ladle was walking up the table towards Alice's chair, and beckoning to her impatiently to get out of its way.
The soups were lighter; pork was eliminated from the entrees, figuring only with Russian turnips among the roasts.
Having concluded his observations upon the soup, Mr.
Well, then, my friend, you give us two--or better say three--dozen oysters, clear soup with vegetables.